Spring Cake Floral Drip Strawberry (Printable version)

Vanilla cake layered with strawberry buttercream and white chocolate drip, adorned with edible flowers for spring celebrations.

# What You’ll Need:

→ Vanilla Sponge

01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, at room temperature
05 - 2 cups granulated sugar
06 - 4 large eggs, at room temperature
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk, at room temperature

→ Strawberry Frosting

09 - 1 cup unsalted butter, at room temperature
10 - 3 cups powdered sugar, sifted
11 - 1/2 cup fresh strawberries, pureed
12 - 1 teaspoon vanilla extract
13 - Pinch of salt

→ White Chocolate Drip

14 - 1/2 cup white chocolate chips or chopped white chocolate
15 - 1/4 cup heavy cream

→ Decorations

16 - Assorted edible flowers (such as pansies, violets, marigolds)
17 - Fresh strawberries, halved (optional)

# Directions:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, and salt in a mixing bowl.
03 - In a large bowl, beat unsalted butter and granulated sugar with an electric mixer until pale and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
05 - Alternately mix in dry ingredients and milk, beginning and ending with flour. Blend until batter is just combined.
06 - Distribute batter evenly among prepared cake pans. Smooth surfaces and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
07 - Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar, mixing well. Add pureed strawberries, vanilla extract, and salt, then beat until frosting is smooth and fluffy. Chill if necessary to firm.
09 - Combine white chocolate and heavy cream in a heatproof bowl. Microwave in 20-second intervals, stirring until the mixture is smooth. Let cool to room temperature.
10 - Set first cake layer onto a serving plate. Spread strawberry frosting evenly. Repeat with second and third layers, then frost entire cake. Chill for 20 minutes.
11 - Pour cooled white chocolate around the cake's top edge, letting it drip down the sides. Lightly smooth the top.
12 - Garnish with edible flowers and halved strawberries as desired.

# Expert Advice:

01 -
  • The floral touches make every slice feel like a secret garden party.
  • This cake is surprisingly forgiving—most little baking mishaps vanish once the flowers and drip go on.
02 -
  • Chilling the cake before adding the drip keeps it from sliding everywhere—I learned this after a white chocolate avalanche.
  • Reducing the strawberry puree gives a deeper flavor and thicker frosting; thin frosting can ooze out between layers.
03 -
  • Chill the assembled cake before dripping and decorating—the details look crisper and the drip sets perfectly.
  • For a more dramatic effect, use a piping bag for the drip control and to create unique patterns.
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